Spicy Roasted Red Pepper Hummus is super creamy and delish! Any appetizer that is done in 5 minutes or less is almost always a winner in my book. This is the hummus I am going to serve as an app for Thanksgiving. It has the perfect lil’ kick of heat and can be used as a spread, dip, or eaten by the spoonful. My kiddo couldn’t wait for the spoon and starting dipping his hand in the food processor. Note: Don’t shoot food around toddlers. It’s mental. However, it makes for some cute pics. 😉
I’ll keep this post short ‘n sweet. If you’re looking for something quick, easy, and cheap to concoct for a soiree or just yourself or your fam, this is an awesome recipe. I definitely suggest a hummus for a T-day appetizer as well. Hummus is always a crowd pleaser. I have an awesome recipe for an artichoke, basil, and balsamic hummus, too! Enjoy!
- 1/2 15 oz can cannellini beans - drained
- 1/2 15 oz can of garbanzo beans -drain and save 1/2 a shot glass of bean liquid for hummus
- 3/4 C roasted peppers (if using jarred peppers, drain well)
- 2 heaping Tbl tahini
- 2 Tbl spicy taco sauce/hatch sauce
- 1 tsp lemon juice
- 2 tsp lime juice
- 1 clove of garlic
- 1/4 tsp of salt (or to your taste)
- Place all the ingredients in a small food processor and blend well
- If too thick, slowly add water until you've reached your desired consistency
- I drizzled hot sauce on top and garnished with small slices of lemon and lime and a couple slices of roasted peppers.
Simple & Quick Vegan Breakfast Toasts with Sausage is healthy and delicious. Hummus, avocado, cream cheese, cilantro and sausage. I eat this any morning that I have all of the ingredients in my fridge. It’s done in 5 minutes, and because I won’t wake my tired ass up any earlier than I already do, this is the perfect remedy for fullness, healthfulness, and happiness. Not only that, my 3 year old will totally get down with this deliciousness as well. Fabulous start to both of our way-too-early mornings!
I obviously have a total love affair with food; hence this blog. Just because something wasn’t sweated over upon a stovetop or involved loads of hard work definitely does not mean that it wasn’t healthy and delish. I’m posting this because it’s something I eat often and I love to eat. It’s easy, super fast, and crazy healthy. Something to be said for simplicity, folks. I promise to keep those KISS meals in my blog!
For this, I used Trader Joe’s Tuscan Pumpernickel Bread because it’s insanely delicious. I toasted that and then smeared Tofutti Cream Cheese on it. Over that I smashed some avocado, and then topped it with a roasted red pepper hummus (recipe coming soon). I had cilantro laying around so I threw some on top. Cilantro on almost anything, really. I used TJ’s Italian Sausage-Less Sausages and chopped that up on the side. I had some incredible espresso and made that in my Bialetti. Voila! A breakfast star was born. What are my fellow vegan/veg-head friends putting on their morning toasts? Send pics in my comment section!
Beet Hummus with Mint is something I’ve wanted to make for a while now, as it seems to be the ‘hip’ hummus these days. Garlic is out, anything off ‘beat’ (haha) is in. Ignore my humor. 😉 I made this recipe a few times in order to reach the perfect balance of ingredients. I didn’t want it to be too sweet or too earthy. This awesome Beet Hummus with Mint is my final and ‘perfect’ dip. If someone would’ve told me that beet hummus would be a thing years ago I would’ve said, “gross, we’ve gone too far.” Thankfully, I’m with the progressive crew these days… rollin’ with the homies. 😉
I blended mint and beets and then garnished with fresh pomegranate seeds since I had half of a pomegranate left over from my kiddo’s birthday party (for my fall sangria – yum!).
Beet Hummus with Mint is an awesome appetizer for a soiree! It’s totally gorgeous, unique, delicious, easy, and healthy. What more could you ask for?! Let me know your thoughts and send me pics in the comment section of your creations!
- 1/2 can garbanzo beans (save a shot glass worth of bean juice) - drained
- 1/2 can cannellini beans (the beans should total 15 ounces together) - drained
- 2 Tbl tahini sauce (not heaping)
- 5-7 drops edible lemon essential oil OR lemon juice (if using fresh lemon, squeeze one large slice)
- 5 mint leaves
- 1 8.5 oz can of beets -drained OR 1 small beet
- 1/2 tsp agave syrup (or syrup of your choice)
- Dash of salt
- *Oil, mint leaves, pepper, and pomegranate seeds for garnish
- Blend all ingredients (except garnish) in a blender or immersion blender
- Garnish with oil, mint leaves, pepper, and pomegranate seeds
- Serve with veggies or chips of your choosing!
So there’s no trick to making the easiest thing in the world. I thought I’d post my pics of my chocolate covered fruit because they were delicious and made me feel better about giving my kid sweets. I have this thing about sugar. Especially about giving sugar to my almost 3 year old. Outside of soda, I think it’s the worst thing in the world for your body. Anything in moderation? Sure! I’m not that crazy, but I don’t get down with loads of sugar for the soul. Have some soup. I am a savory girl, not a sweet girl. If you offered me a gigantic Belgian chocolate bar or an everything bagel, I’d choose the bagel every time. Nothing gets in the way of me and a good carb! Just ask my wardrobe that hangs so beautifully in my closet wondering when their owner will get her growing rear to the gym so that they may make an appearance in the outside world again. Sigh… winter is coming, I have loads of amazing pants but let’s just say they’re not lookin’ so fly. Of course, I write this as I am promoting a delicious dessert. 😉
My kiddo has been asking for donuts like crazy. Obviously, I’m not going to satisfy that hunger every time he begs, so I wanted to make him something different to get his mind out of the donut gutter. As you all know, I hate to waste food! I looked in my fridge and fruit bowl, and noticed I had a ton of good fruit about to go south. This is when the chocolate covered fruit lightbulb went on. The rest is delicious history. Start melting your sugars away…
- 1 vegan chocolate bar
- 1 handful of honey roasted peanuts - crushed
- 1/4 cup shredded coconut
- A variety of fruits - I used bananas, strawberries, blueberries, and 1 peach
- Melt your chocolate
- Dip fruits in chocolate and scatter coconut and peanuts on top
- Let cool for a few minutes
- Sparkling Rose
- Red Zinfandel
Mexican Vegan Sushi Rolls! are so incredibly healthy, easy, and delicious. I wanted to do something unique with my nori rolls so I looked at what I had to get rid of in my fridge, and this idea rolled (hehe) right into my head. I had whipped up some fire roasted hot sauce last week with my various hot peppers that are pouring out of my garden. I smothered the inside (and out) with it. Of course, using store bought hot sauce will be just as amazing. From there, I added my sushi rice, and everything else from the recipe card below…
Everyone always assumes that I don’t eat sushi because I’m veg. Sushi is an awesome veggie or vegan food! You can put absolutely anything in it. The weirder the rolls, the better. At least in my humble opinion. 😉 Carrots, cucumbers, and avocado. That is primarily the “it” veggie sushi roll. Screw that! Shove some buffalo patties, chives, and pinto beans in there! Why not use tofu or tempeh? Go Italian style with some amazing Tofurky Sun-dried tomato/basil sausages and more. Go Greek with olives, tomato, and hummus, think of throwing some kind of veggie patty or a falafel in there! There’s no end to what you can roll into your nori. Obviously, swishing it down with some hot saki is highly recommended, or even encouraged. I live near a saki factory where you can go and taste the amazing flavors that sakis have to offer. Pretty dope! If I haven’t mentioned it before, I’m in love with living in Oregon again. Five years in China and I’m extra freakin’ in love with this orgasmic place! I get asked all the time why in the world I don’t live in New York (my home state), and I have one answer: The Pacific Northwest rocks!
Mexican Vegan Sushi Rolls! should be on your list of things to make this week. In addition to some cocktails, Halloween decorations, jack-o’-laterns, and costumes of course. 😉 Eat up and enjoy!
- 4 Nori wraps
- 3/4 C cooked sushi rice
- 1 vegan buffalo chicken patty (I use Boca) cut into strips
- 1 slice vegan cheese (I used Field Roast Chao - Tomato Cayenne) cut into strips
- A handful of chives cut in half
- 8 slices of cucumber
- 8 slices of carrot
- Optional: avocado slices (recommended) & cilantro to taste
- Pinto beans to taste (I dived 3/4 of a can)
- Hot sauce for inside and out - to taste
- Optional: Everything bagel seasoning for a garnish (I used Everything But The Bagel from Trader Joe's)
- Top each sushi roll with rice (split evenly among all 4 rolls)
- Add hot sauce on each roll (to your taste)
- Add beans
- Add cheese and buffalo patty
- Add carrots and cucumbers
- If using, add avocado and cilantro now
- Add chives
- Roll them up and lightly rub with water then sprinkle with everything seasoning
- Garnish with hot sauce
- Feel free to squeeze a fresh lime over those rolls!
- Hot saki OR Hefeweizen, Witbier, American Ales